The creamy mashed potatoes had a nice tang from the sour cream and the sweetened caramelized onions gave the potatoes amazing flavor and texture. These caramelized onion mashed potatoes paired nicely with the roasted chicken breasts with morel pan sauce and roasted asparagus with brown butter. I can’t wait to eat the leftovers tomorrow.
Peel and cut the potatoes. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.
While the potatoes are boiling, make the caramelized onions. Place one tablespoon of butter and the olive oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 25-30 minutes, or until caramelized and golden brown.
Side Note: If the skillet gets dry, add a tablespoon of water or two. Season with sea salt, to taste. Remove from the skillet and set aside.
Place the remaining tablespoon of butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Add half of the caramelized onions and mix to combine. Place into a serving bowl and top with the remaining caramelized onions. Serve immediately. Enjoy.